Jicama, Carrot, and Radish Slaw

• 1 large jicama
• 2 large carrots
• 8 large radishes
• 13 c. coarsely chopped cilantro
• 1 large red or green chile
• 1 tsp. grated lemon zest
• 4 tbsp. lime juice
• 2 tbsp. extra-virgin olive oil
• 1 tsp. kosher salt

1. Using a paring knife, cut away the thin brown skin and the outer 1/8-inch of flesh from the jicama.
2. Halve jicama horizontally.
3. Place halves cut side down and cut into scant 1/4-inch-thick slices.
4. Stack a few slices and cut into thin julienne strips.
5. Combine jicama and remaining ingredients in a large salad bowl and toss until evenly dressed.
6. Serve immediately or refrigerate up to 3 hours and serve chilled.

jicama, carrots, radishes, cilantro, red, lemon zest, lime juice, extravirgin olive oil, kosher salt

Taken from www.delish.com/recipefinder/jicama-carrot-radish-slaw-recipe-rbk0810 (may not work)